CAKE:

1/2 c. shortening
1/2 c. butter
2 c. sugar
5 eggs, room temp.
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
1 2/3 c. coconut

FROSTING:

1/2 c. butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
1 c. coconut
1 c. chopped nuts

CAKE: Blend shortening, butter and sugar until creamy. Blend egg yolks into mixture. Add baking soda to buttermilk. Stir buttermilk and flour, alternately into egg mixture. Beat egg whites until stiff; add vanilla. Fold into cake mixture. Fold in coconut. Bake in 3 (8" or 9") layer pans, greased and floured. Bake at 350 degrees for 30 minutes.

FROSTING: Blend butter and cream cheese. Add sugar and vanilla. Fold in coconut and nuts. Sprinkle some coconut on top of cake after it is frosted.